Leading Ribalta is a pizza dream team who have already made their reputation in New York City's pizza world and are dedicated to providing the most delicious, fun, and truly Neapolitan pizza experience in the city: Rosario Procino, former founder of Keste pizzeria, and Chef Pasquale Cozzolino, former Executive Chef at Dellaroccos in Brooklyn Heights and Pizza Arte. For Procino and Cozzolino, Neap
olitan pizza is more than a method of making pizza that’s taught in Naples. It’s a complete dining experience that’s reflective of the Italian city’s rich, unique and vibrant culture. NAPOLETANA, all cooked in a distinct certified "Napoletana" oven, with a dough prepared according to the best traditional expertise. PIZZA IN PALA, our speciality: double-cooked dough which is reminescent of ciabatta bread: crispy outside, fluffy and light inside, resulting in a pizza that brings out the full flavor of our uncompromising ingredients. We use 00 flours especially milled in Italy. Our miller also provides us with its special yeast, which is generated out of a mother dough started in-house more than eight years ago. We do this to ensure that your pure Italian pizza experience is just that. We source many specialty ingredients from Italy, but, in typical Italian fashion, we also go to our local market. We source specialty local ingredients from greenmarket in Union Square. Our head pizzaiolo is a master instructor of the Scuola Italiana Pizzaioli, Italy's premier pizza school and is certified by "Associazione Verace Pizza Napoletana" to ensure your pizza adheres strictly to the historical standards.
